tag:blogger.com,1999:blog-4805570821469912515.post7275799407215486291..comments2017-12-12T17:23:41.237+08:00Comments on Happy Home Baking: My Bread Baking FrenzyHappy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-4805570821469912515.post-68643316045639777392013-10-23T19:00:41.025+08:002013-10-23T19:00:41.025+08:00very easy to understand and very easy to make...on...very easy to understand and very easy to make...one can make at home easily....thankyou for providing recipes..... DHIRAJ SONDHIhttps://www.blogger.com/profile/11915891541231674525noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-88700567981423721962013-05-28T23:22:15.169+08:002013-05-28T23:22:15.169+08:00Hi Hi,
Thanks for your reply! yes, i used an ove...Hi Hi, <br /><br />Thanks for your reply! yes, i used an oven thermometer as my oven is indeed too hot and it&#39;s analog so its tough to use the dial only. I will try the lower rack tip next time.. thank u!<br />Corrinehttps://www.blogger.com/profile/01301020641150201213noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-91474055746485360632013-05-28T07:26:34.871+08:002013-05-28T07:26:34.871+08:00Hi Corrine, suspect your oven it on the hot side? ...Hi Corrine, suspect your oven it on the hot side? did you use an oven thermometer to check that the temp is accurate? was the top overly browned? maybe you can try baking for 12mins instead. or you may bake it at a lower rack position to prevent the top from forming a hard crust? Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-8670673987947623052013-05-28T00:34:15.546+08:002013-05-28T00:34:15.546+08:00Hi!
Love your blog, especially with all the love...Hi! <br /><br />Love your blog, especially with all the lovely detailed bake instructions. I tried making this bread today and like to seek your expertise. While the bread is very soft in it&#39;s interior, the outside crust has formed so when I tried rolling it, it cracked quite badly. Wonder if you can advise how I can resolve this? I used top/bottom oven temp 170C, for 15 minutes with a egg &amp; milk wash. <br /><br />Thank you!<br />Corrinehttps://www.blogger.com/profile/01301020641150201213noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-3485476134813083912012-10-08T21:01:53.227+08:002012-10-08T21:01:53.227+08:00Hi, yes, likely it is because of the egg wash, or ...Hi, yes, likely it is because of the egg wash, or your oven temperature. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-71396502661074810722012-10-08T11:02:03.472+08:002012-10-08T11:02:03.472+08:00Hi!
I finally managed but it doesn&#39;t brown ni...Hi!<br /><br />I finally managed but it doesn&#39;t brown nicely like the sweet buns and taste wise the sweet bun is better.<br /><br />As for the browning could it because I uses milk instead of egg wash before bake?Mae Cheahhttps://www.blogger.com/profile/12498023868630365539noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-31942008766512067492012-10-08T07:04:40.763+08:002012-10-08T07:04:40.763+08:00Hi Mae Cheah, I have not used a stand mixer to do ...Hi Mae Cheah, I have not used a stand mixer to do the kneading, as such I am not able to comment on this. However, I read from some bloggers that some mixer may over knead the bread dough. I suspect yours could be over knead. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-22204938604561605272012-10-06T17:03:01.959+08:002012-10-06T17:03:01.959+08:00I try the tang zong method but fail badly. I&#39;m...I try the tang zong method but fail badly. I&#39;m using dough hook. And can never get window pane consistency. What could be the problem?Mae Cheahhttps://www.blogger.com/profile/12498023868630365539noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-61286808411550164732012-10-05T07:26:45.726+08:002012-10-05T07:26:45.726+08:00Thank you! Will try tomorrow:)Thank you! Will try tomorrow:)Mae Cheahhttps://www.blogger.com/profile/12498023868630365539noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-3042692067663697802012-10-05T06:41:39.956+08:002012-10-05T06:41:39.956+08:00Hi Mae Cheah, I store my homemade bread (once they...Hi Mae Cheah, I store my homemade bread (once they are cooled) in an air tight container, it helps to prevent the buns from getting dry and dense. You can also try warming the buns in the oven before serving. It will taste like freshly baked. The tang zhong method yields softer bread and the bread stay soft for 3 days in air tight container.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-79353611098112904812012-10-04T11:32:07.384+08:002012-10-04T11:32:07.384+08:00Hello,
I tried the sweet bun recipe and got a ver...Hello,<br /><br />I tried the sweet bun recipe and got a very good result even mother in law for once praise my baking! <br /><br />But when I try a bun today it had gotten hard and dense. <br /><br />I&#39;m wondering is this tang Zhongshan method give same overnight result? <br /><br />Mae Cheahhttps://www.blogger.com/profile/12498023868630365539noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-61493972959413962372011-10-11T07:03:43.310+08:002011-10-11T07:03:43.310+08:00Hi cocoraisin, if the custard filling is very soft...Hi cocoraisin, if the custard filling is very soft and liquid like, it will be difficult to wrap. I do not know of any good instructions to wrap a soft filling. The only way for me to get around it is to try to flatten the dough as big as possible (with the edges thinner)and place the filling in the centre, and try to wrap it. I am sorry I am of not much help as I am no professional baker.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-61984852446142444572011-10-10T23:49:15.646+08:002011-10-10T23:49:15.646+08:00Hello HappyHomeBaker :)
I love your blog and rece...Hello HappyHomeBaker :)<br /><br />I love your blog and recently got the book 65 degree bread by Yvonne. I tried the custard filled bun recipe this weekend, but found it really difficult to get the bun fully and nicely filled with the custard. I would made a mess and could not close up the seams or I filling would turn out lopsided, not centered in the bun. Do you know of any good instructions of how to actually fill a bun? Thank you so much for you help :)<br /><br />cocoraisincocoraisinhttps://www.blogger.com/profile/10779585136368267068noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-32209852446488749632010-09-12T00:00:52.116+08:002010-09-12T00:00:52.116+08:00Hi hhb, my kids luv eatg bread n like u, i make th...Hi hhb, my kids luv eatg bread n like u, i make them by hand, must say it&#39;s therapeutic! Yr pork floss roll look v yummy but i m not confidnt of doing it , e rolling prt sounds daunting!Mjnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-41066871365942369032010-09-08T20:45:07.930+08:002010-09-08T20:45:07.930+08:00crustabakes, it&#39;s my honour to have you link m...crustabakes, it&#39;s my honour to have you link me up :)<br /><br />MH, these rolls are actually not that difficult to make, do give it a try. Thanks for the tip, it comes in really handy today as I am proofing my bread now in this rainy weather :)<br /><br />Elin, yes, that garlic bun recipe is a keeper! I hope you will like these rolls as much as I do :):)<br /><br />Happy Flour, do give it a try again, I am sure you will like the texture of the bread made with water roux :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-73742344809338889112010-09-06T21:10:17.642+08:002010-09-06T21:10:17.642+08:00A simple roll bread which I like to have for my br...A simple roll bread which I like to have for my breakfast. I used water roux twice however both didn&#39;t produce good results. I think I must give water roux a third chance.Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-6617778975834247502010-09-06T12:55:10.929+08:002010-09-06T12:55:10.929+08:00I am so going to make these delectable rolls. Than...I am so going to make these delectable rolls. Thanks for sharing the recipe. When I first make my garlic parsley buns , it was inspired by you :) and since then I have not stopped making them for my family. Once again thanks for sharing your talents and your recipes and please continue your bun making craze for I know I will be inspired :)Elinhttps://www.blogger.com/profile/05459994143311003700noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-25980461060379700302010-09-05T18:40:45.266+08:002010-09-05T18:40:45.266+08:00Wow! the roll looks so nice &amp; pretty! Wish I c...Wow! the roll looks so nice &amp; pretty! Wish I can have a bite :) I haven&#39;t got the courage to bake this roll yet though..... <br /><br />And yes,buns dough is so much easier to handle than bread loaf dough.... :( <br /><br />I&#39;ve a tip/suggestion which may ease your &quot;pain&quot; on seeing a &quot;short&quot; loaf! <br /><br />This is what I do for my loaf when the weather is bad or the loaf does not rise after an hour or so:<br /><br />1. &quot;PREHEAT&quot; your oven to &quot;200 DEG F&quot; <br />2. Put in your bread tin (with the rolled dough) cover with a damp cloth.<br />3. &quot;SWITCH OFF&quot; the oven and let it proof.<br /><br />I can&#39;t guarantee it works 100% all the time, but it does help most of the time. :) <br /><br />I chanced upon this tip while watching Michael Smith&#39;s &quot;Chef at Home&quot; late last year. He was actually proofing sweet buns dough in his oven without any damp cloth covering! <br /><br />Hope the above tip is helpful! Happy baking, HHB!MHhttps://www.blogger.com/profile/18352439795204955813noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-47545974169836881722010-09-05T10:47:01.133+08:002010-09-05T10:47:01.133+08:00HHB, thanks for the clarification! Ur blog is grea...HHB, thanks for the clarification! Ur blog is great! can i link ur address on my blogroll?crustabakeshttp://crustabakes.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-24218958737173445202010-09-05T09:25:13.472+08:002010-09-05T09:25:13.472+08:00Good luck HHB. :)Good luck <b>HHB</b>. :)Passionate About Bakinghttps://www.blogger.com/profile/02454478587314315169noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-4264150390957389552010-09-05T02:37:35.969+08:002010-09-05T02:37:35.969+08:00Hey! Luckily you didn&#39;t get discouraged! Love ...Hey! Luckily you didn&#39;t get discouraged! Love your spirit here!<br /><br />That&#39;s why I don&#39;t really follow bread recipes thoroughly ever since I&#39;ve had an idea of how normal bread making process goes ... If I follow the recipe to a tee, I&#39;d have gotten a short and chubby loaf myself. Argh!<br /><br />Yea, yea! I LOVE scallions on/in my bread. I&#39;ve made exactly the same meat floss rolls and scallion rolls via tangzhong method. But, yet to blog about them. HAHA! (Already on my Flickr.) Aren&#39;t these rolls good!!?? I missed mine a lot ... Seems like your family and I are really bread people ... HAHA!Pei-Lin@Dodol and Mochihttps://www.blogger.com/profile/08822262778417710649noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-42692467397194951322010-09-04T22:16:25.829+08:002010-09-04T22:16:25.829+08:00I hope I can learn to have as much patience as you...I hope I can learn to have as much patience as you. Your perserverence really motivates me that i must not give up and keep trying should I fail. <br /><br />Reading your post reminds me that I&#39;ve not bake bread for quite some time.. :( Really miss bread baking.. Have been so busy that I can&#39;t spare the time of that much time needed for it...can only turn to as simple bakes to satifsy my cravings.. hopefully I&#39;ll be able to get back to bread making soon! :)Aimeihttps://www.blogger.com/profile/11363748782598821252noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-16702411311952287842010-09-04T20:47:05.952+08:002010-09-04T20:47:05.952+08:00crustabakes, for buns and rolls, cake flour is add...crustabakes, for buns and rolls, cake flour is added so as to reduce the gluten level, this is suppose to give buns a softer, less chewy texture. For loaf bread, usually only bread flour is used, higher gluten is needed for the loaf to hold its structure and be able to produce a tall loaf. I think the tangzhong recipes that you saw are meant for loaf bread, hope I am right?<br /><br />hanushi, yes, it is better to start from basic, simple bakes. I only started making my first bread bun after 6 months of baking small cakes, muffins and cookies ;)<br /><br />Jane, thanks for your encouragement :) I hate to waste food, but I was quite adamant to get it right. I hope my next loaf will be ok, wish me luck :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-16043070313553701282010-09-04T20:41:22.429+08:002010-09-04T20:41:22.429+08:00Min, yes it is really worth the extra effort.
Ang...Min, yes it is really worth the extra effort.<br /><br />Angie, thanks, I read your recipe and got a clearer picture on how to go about making this, thanks for sharing :)<br /><br />Bee Bee, yes, it is due to over proofing. I left it to proof for more than 2hrs! I was waiting for the dough to rise up to the rim of the pan. <br /><br />Thanks Edith!Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-50794417259976127692010-09-04T20:31:27.433+08:002010-09-04T20:31:27.433+08:00Grace, I agree with you it is more difficult to ma...Grace, I agree with you it is more difficult to make a loaf bread than buns. The dough has to knead really well in order to yield a good loaf. <br /><br />Just G, it is the kneading. You have to knead the dough till the gluten is fully developed. Next is the proofing, a well proof dough will give a soft texture.<br /><br />lena, I am happy to know that you like the cinnamon rolls, I would love to make them again :)<br /><br />Ellena, thanks, you are a great cook, I always hop over to your blog to drool over your delicious meals :)<br /><br />experimentalcook, yes over proofing will produce bread with a strong yeast smell/taste. If you can&#39;t bake a flat bread, what you can do is, maybe you can shape it like cinnamon rolls, instead of cinnamons powder, use pork floss fillings?<br /><br />neyeeloh, don&#39;t give up, I am sure you will get it right the 3rd time, over baking shouldn&#39;t be a big problem to overcome :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.com